Wolfgang Puck’s Famous Pizza Recipe

After becoming all chummy with chef Wolfgang Puck during the Oscars (he live-Instagrammed some behind-the-scenes snaps from the show on our feed), we asked Puck to share a signature recipe from his famous Hollywood restaurant, Spago. Something really exciting and fun, we said. And this is what he came back with: this famous pizza with smoked salmon and caviar, below.

I mean…wow. No one says you have to use caviar—in fact, this pizza would be just as delicious without it. Here’s the recipe below—let me know if you end up putting your own twist on it:

Pizza With Smoked Salmon and Caviar

Pizza Dough:

Yields 4 8-inch pizzas1 package active dry or fresh yeast

*1 teaspoon honey

1 cup warm water (105 to 115 degrees)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil plus additional for brushing*

Directions: In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add oil, yeast mixture, and remaining 3/4 cup of water and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the hook, about 5 minutes. (The dough can also be made in a food processor. Dissolve the yeast as above, combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse once or twice, add the remaining ingredients, and process until dough begins to form a ball that rides around the side of the bowl on top of the blade).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover with a clean, damp towel, and let it rise in a warm spot for about 30 minutes. (When ready, the dough should stretch easily).

Divide the dough into 4 balls, about 6 ounces each. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. Dip the ball of dough into flour, shake off excess, place on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle.

Topping:

16 ounces smoked salmon, sliced paper-thin

1/4 cup extra-virgin olive oil

1 medium red onion, cut into julienne strips

1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish

1 cup sour cream or creme fraiche

Freshly ground pepper

4 heaping tablespoons domestic golden caviar (optional! But many domestic caviars are very affordable)

4 heaping teaspoons black caviar

Directions: Preheat the oven with a pizza stone inside for 30 minutes at 500 degrees. After the dough has been rolled or stretched into four 8-inch circles, place pizzas on a lightly floured wooden peel. Brush the center with olive oil (up to one inch of the edge) and sprinkle with some red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Cut each pizza into fourths and serve immediately.

I’m thinking it might actually be easier to just fly to L.A. and let Puck cook this pizza for us himself. What about you?